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Homemade meatloaf cupcakes in white liners, topped with piped mashed potatoes, ketchup drizzle, and chopped chives on a white plate.

Meatloaf Cupcakes

5 from 1 vote
These Meatloaf Cupcakes are the ultimate family-friendly dinner idea — mini meatloaves topped with creamy mashed potatoes, cooked in a muffin tin for faster baking and perfect portions.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 55 minutes
Servings: 12 cupcakes
Course: Dinner
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

For the Meatloaf Base:
  • 1.5 lbs Ground beef
  • 1 Egg - Large
  • 0.5 cup Breadcrumbs
  • 0.25 cup Ketchup
  • 1 small Onion - Diced
  • 2 Garlic cloves - Minced
  • 1 teaspoon Salt
  • 0.5 teaspoon Black pepper
  • 1 teaspoon Worcestershire sauce
For the “Frosting”:
  • 2 lbs Russet potatoes - Peeled & cubed
  • 0.25 cup Butter
  • 0.25 cup Milk or cream - Warmed
  • Salt & pepper - To taste
  • 2 tablespoon Chives - Optional garnish
Optional Add-ins:
  • 0.5 cup Shredded cheese
  • 3 Bacon strips - Cooked & crumbled
  • 0.25 cup Bell pepper - Finely diced
For Topping:
  • Extra ketchup - For glazing
  • Paprika - For color
  • Fresh herbs - Garnish

Equipment

  • 1 Muffin tin (Standard 12-cup)
  • 1 Large mixing bowl (For combining meat mixture)
  • 1 Potato masher or ricer (For smooth mashed potatoes)
  • 1 Large pot (For boiling potatoes)
  • 1 Ice cream scoop (For even portions)

Method
 

  1. Peel and cube the potatoes. Boil in salted water until fork-tender (15–20 minutes). Drain and mash with butter, milk, salt, and pepper. Set aside to cool slightly.
    Overhead view of mashed potatoes in a bowl with melting butter, black pepper, and milk being poured in, on a rustic wooden surface.
  2. Preheat oven to 375°F. In a large bowl, mix ground beef, egg, breadcrumbs, ketchup, Worcestershire, onion, garlic, salt, and pepper. Don’t overmix. Let rest for 10 minutes.
    Overhead view of raw meatloaf mixture ingredients in a glass bowl, including ground beef, ketchup, egg yolk, breadcrumbs, diced onion, chopped herbs, spices, and diced bell pepper.
  3. Spray a 12-cup muffin tin with cooking spray. Divide the meat mixture evenly among the cups. Press down gently to remove air bubbles, leaving ¼-inch space at the top.
    Overhead view of raw meatloaf mixture scooped into a 12-cup muffin tin, with visible diced onions and tomato-based glaze on top, ready for baking on a dark rustic counter.
  4. Bake for 20 minutes. Remove from the oven and brush each cupcake with ketchup. Pipe or spoon mashed potatoes on top, add texture with a fork, sprinkle with paprika and herbs.
  5. Return to oven for 10–15 minutes until potatoes are lightly golden and the internal temperature of the meat reaches 160°F. Cool for 5 minutes before serving.

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes